Speciality Food September 2025

our products slightly sweeter we make themmore versatile – they add a soft, smooth flavour boost that complements rather than overwhelms.” That’s not to say that The Bay Tree’s range are all all-rounders – instead, each have been designed with a specific purpose inmind. “Every product is different,” she says. “We have products that we advise people to serve with cheese, others that are delicious in a marinade or dip, those that work in ragus and other slow-cooked dishes.” The menu provided by a boost from savoury preserves is wide, varied and exciting. Emma’s culinary training has no doubt inspired the business’s experimental take on chutneys and preserves. “Our motto is ‘make the ordinary extraordinary,’ so while some may find our products a bit sweet that’s because they’re not just designed to be served with cheese – they’re made to add something special to everydaymeals.” “I can see chutneys and relishes used in a number of ways including using them as part of a flavouring process for cooking, but I do believe that the majority of our customer remain very traditional in how they use these products,” says Mark. “Cheeseboards, charcuteries boards and in sandwiches are still many people’s preferred uses for chutneys and relishes.” “In 2025 real chutney lovers aren’t looking for a jar to sit in the back of a cupboard, they are asking: Is it bold? Is it versatile? Is it fun? People want to be surprised and they want a jar that earns its place on the table,” says Carly. “We love it when we hear about our chutneys being used in unexpected ways – one of our NIKKI WEDGEWOOD COTTAGE DELIGHT COMMENTATORS MARK KACARY THE NORFOLK DELI EMMA MACDONALD THE BAY TREE @specialityfood 36 purposeful —whether that’s a classic chutney made with traditional methods or a new twist that taps into trending cuisines. Amultipurpose staple “There’s been a noticeable shift in how people approach food at home. During and post-pandemic, we saw a rise in scratch cooking and a desire to make mealtimes more special – and that’s stuck. Chutneys and pickles are now seen as a way to add flair and personality to a dish,” explains Nikki. At the same time, shoppers are more informed and selective — they’re reading labels, looking for recognisable ingredients, and supporting brands with heritage and heart. Sustainability and reduced food waste are also influencing buying decisions, withmany consumers using chutneys and pickles to repurpose leftovers creatively.” Indeed, at The Bay Tree the recipes for chutneys and pickles are designed specifically so they can be utilised in a range of recipes – and this is something that Emma Macdonald, managing director, prides herself on. “It’s all about the balance between sweetness and acidity,” she says. “If something has a high vinegar content it can take over from the other ingredients, but bymaking P ickles which demonstrate quality, provenance and versatility are winning fans in the fine food world. Provenance is a big sell at The Norfolk Deli, says Mark Kacary, owner, but that’s not the only thing on the wish list. “Being the type of shop we are and located where we are if it had the three magic words on it “made in Norfolk” that would be a good starting point. But what I am really looking for is originality, provenance, something different to a Branston pickle. I personally like something to look different, to be a little challenging. The type of product whichmakes you stop and think... ‘that looks interesting’. It’s the handmade quality that I see in a product. I am looking for the Aston Martin hand built look and feel over the factorymass produced products. That’s not to say that innovation always wins out over tradition at The Norfolk Deli. “Based onmy answer above you’d think that our shelves would be packed purely with innovative/different flavours, but we also need to consider the customer base which prefers tradition over innovation. Therefore, we do choose and stockmany a traditional flavoured chutney/pickle.” Ultimately, quality is the name of the game. “The fact that the ingredients list has fewer additives, or items with names you don’t know how to pronounce,” he says. “When we think traditional, we are thinking about products that remind people of homemade products. Therefore, a happymedium Chutneys and pickles are mainstays of fine food retailer shelves – and the time has come for them to shine VERSATILE AND FLAVOUR-PACKED of innovation with the look and feel of something very traditional.” “It’s a balance — and that’s where we thrive,” says Nikki Wedgewood, marketing lead at Cottage Delight. “At Cottage Delight, we’ve built our reputation on traditional recipes and time-honouredmethods, and there’s still a strong demand for those comforting, familiar flavours. But innovation is just as important. We’re constantly exploring new ingredients, formats and flavour combinations that reflect evolving tastes. Our upcoming 2026 launches are a great example — they’re rooted in our artisan values but inspired by global trends andmodern dining habits. So, in short: shoppers want both, and we’re proud to deliver both.” A flavourful adventure While traditional flavours are perennially popular, shoppers are looking for excitement and to travel the world from their cupboards when it comes to chutneys and pickles – as well as relishing authentic flavours from closer to home. “Our range offers classic Cornish favorites and the completely unexpected,” says Carly Kilbey, co-founder of The Cornish Jar who utilises locally brewed ale in her concoctions. “We are always playing around in the kitchen to find that wow blend, dreaming up seasonal surprises. Our jars have big bold flavours! Smoky, zingy, spicy, sweet and sometimes all at the same time. People went crackers over our Hot Garlic Chutney – packed full of garlic, ginger and turmeric, it has three stages of flavour: sweet, umami then hot.” “Shoppers are looking for more than just a condiment – they’re seeking flavour experiences that elevate everydaymeals,” agrees Nikki. “Provenance, authenticity and quality ingredients remain key, but we’re also seeing a growing appetite for bold, global flavours and unexpected pairings. Consumers want products that feel both indulgent and